Homemade Maple Mustard Recipes
MAPLE MUSTARD
I found this recipe in the paper, and am posting as written. I used sugar free maple syrup and a good heaped teaspoon of the mustard seeds and this turned out amazing. This will go perfect with anything from salad to pork, and the family loved this. Keeps in the fridge for about 2 weeks.
Provided by Tisme
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Bring the maple syrup to the boil and boil keeping it bubbling, when the bubbles start to go from small to big and the mixture is thickened this is about the time it is ready ( The recipe states several minutes, although mine took about 4-5 minutes). Remove from heat when thickened.
- Cool maple mixture. (With this step, my mixture was not completely cooled).
- When cool whisk in the Dijon mustard, seeds and pepper.
- This is ready once it has completely cooled.
SWEET AND HOT MAPLE MUSTARD
An excellent mustard, good with meats and cheeses. Great for a gift basket too. Source: Canadian Living
Provided by Elly in Canada
Categories Canadian
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- In food processor or blender, blend mustard, sugar, maple syrup, oil, vinegar and salt until smooth. With motor running, add water, scraping down side of bowl as necessary.
- Fill decorative jar or jars; seal.
- Use immediately for hot mustard or store at room temperature for 2 weeks before using for mild mustard.
- Make-ahead: Store at room temperature for up to 6 months.
Nutrition Facts : Calories 1551, Fat 83, SaturatedFat 8.1, Sodium 821.3, Carbohydrate 185.4, Fiber 17.6, Sugar 142.7, Protein 29.8
GRAINY MAPLE MUSTARD
This is an adaptation of a grainy honey mustard recipe I found at about.com ... I couldn't find a recipe for a simple maple mustard anywhere, so I tried my own. To be honest, it didn't taste that great right after I finished it -- and two days out, it still wasn't winning any awards. But now I'm four days out, and it tastes GREAT -- the maple flavor isn't pronounced, but it definitely has a different flavor than honey mustards. You can make it spicier by using brown mustard seeds, or sweeter by adding more maple syrup.
Provided by KLHquilts
Categories < 30 Mins
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Blend the mustard seeds and powder in a spice grinder or coffee mill. Blend to the consistency you want (but leave it a little grainy).
- Mix mustard powder and seeds with water in a glass bowl and cover with a cloth. Let sit on a countertop for 24 hours, stirring occasionally.
- Stir flour into mustard base. Add vinegar and maple syrup and stir well. If you want a smoother texture, blend with an immersion blender.
- Store at room temperature, tightly covered, stirring every day until it tastes the way you want it to. (I left mine out on the counter for about four days.).
- Refrigerate. It keeps in the refrigerator for up to six months.
Nutrition Facts : Calories 874.1, Fat 38, SaturatedFat 2, Sodium 19.3, Carbohydrate 110.6, Fiber 21.1, Sugar 56.9, Protein 34.7
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